If you’re looking for an easy weeknight dinner that’s delicious, light and can be made in one pan try this Hassleback Margarita Chicken.
Simply slice into the chicken 2/3 of the way deep (not all the way through) across the breast about 1 ” apart. Then stuff it with a few simple ingredients, put it in the oven for 20 minutes or so then it’s ready to serve.
The term Hasselback has been around for a while. It’s usually a reference to a potato recipe where consecutive thin slits are made in the potato to allow seasoning and oil to get inside so it cooks quickly. It’s a traditional Swedish side dish that originated from the Hasselbacken Restaurant in Stockholm. It’s a delicious way to prepare potatoes but even better with chicken breast.
Hasselback Margarita Chicken
- 4 large chicken breasts, (6 ounces each)
- 4 oz log sliced fresh mozzarella cheese
- 2 medium roma tomatoes, sliced
- 20 leaves fresh basil, divided (half of it cut into ribbons)
- 2 Tbs. za’atar or Italian seasoning
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar glaze
- sea salt & pepper
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
- Make 5-6 deep slits in each chicken breast, being careful not to cut all the way through.
- Season both sides with sea salt and black pepper. Place onto the lined baking sheet.
- Slice the tomatoes and mozzarella very thinly, about 1/8″ to 1/4″ thick, and cut the pieces to a width slightly wider than the thickness of your chicken breast.
- Stuff a piece of mozzarella, a tomato slice, and a whole basil leaf into each slit in the chicken.
- Drizzle olive oil and season with za atar or Italian Seasoning all over the chicken.
- Bake for 20-25 minutes, until cooked through (heated to 160 degrees F with a meat thermometer). Thicker breasts may take more time.
- When the chicken is ready, sprinkle remaining fresh basil ribbons on top right before serving. If desired, drizzle with balsamic vinegar glaze.
Use this same method but change it up! Try Spinach Artichoke Hasselback Chicken. Simply stuff the slits with spinach and top with spinach artichoke dip. Like it spicy? Add a bit of cayenne pepper for a little heat. How about seasoning the chicken with fajita seasoning and stuffing it with fajita vegetables, peppers and onions and serve with sour cream and salsa? The varieties are endless!
About the Author
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.
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